Melon And Prosciutto Salad

I pro this melon and prosciutto salad with ciliegine, arugula and basil, with O Meyer Lemon Olive Oil, despatched through O Olive Oil & Vinegar for review purposes.

Melon And Prosciutto Salad

The first time I had melon and prosciutto turned into in my fatherland, Caracas, in Venezuela. There, Italian restaurants served cantaloupe balls with bite length prosciutto rolls as an appetizer. That turned into also the primary time I ate fruit and a savory component within the same dish —and that i couldn’t recognize it and found it uninteresting, as a substitute.

Melon And Prosciutto Salad


  • 3 cups baby arugula
  • 2 cups cantaloupe scooped in balls
  • 2 cups honeydew scooped in balls
  • 2-3 tablespoons Olive Oil I used O Meyer Lemon Olive Oil
  • 1 ½ cups fresh mozzarella I used ciliegine (cherry size mozzarella balls)
  • 6 slices prosciutto torn
  • 10 basil leaves cut in chiffonade
  • 1 tablespoon Balsamic vinegar reduction
  • Freshly ground black pepper

  1. In a large bowl add the arugula and season it with the olive oil.
  2. Add the melons, mozzarella and combine.
  3. Distribute the prosciutto evenly.
  4. Sprinkle the basil.
  5. Toss with the balsamic vinegar reduction.
  6. Crack some black pepper on top.
  7. Serve.

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